Empty My Fridge
Beet Chilla with Oats
Ingredients
- Red lentil½ cups
- Beetroot1
- Oats½ cups
- Ginger1 inch
- Chili pepper1
- Cumin½ tsp
- Salt1 tsp
- Ghee or oil2 tbsp
Instructions
- Rinse the masoor dal and soak it in warm water for at least 1 hour, or overnight in cold water.
- Steam the beet in the Instant Pot for 10 to 12 minutes until fork tender. Let it cool completely, peel it, trim both ends and cut it into quarters.
- Drain the dal well. Blend it with the oats, ginger, green chili, cumin seeds, salt, beet and 1 cup water until smooth and pourable.
- Heat a cast iron or non-stick pan on low-medium heat. It is ready when a few drops of water sizzle and evaporate quickly.
- Oil the pan lightly using the flat side of a halved onion, or a silicone brush with oil or ghee.
- Reduce the heat, pour about ⅓ cup of batter onto the pan and spread it into a thin, even circle. Drizzle a few drops of oil around the edges.
- Cook for 3 to 4 minutes, then flip and cook the other side for 2 to 3 minutes.
- Repeat with the remaining batter, adding a few drops of ghee or oil as needed. Makes 6 to 8 chillas.
Summarized from Ministry of Curry's video. Watch it for the details.
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